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Springfield70
Risotto with spinach and nuts
Vegetarian risotto with spinach, mixed nuts and Parmesan cheese.
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Ingredients
Directions
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Peel the onion and cut it. Heat the oil in a frying pan. Fry the onion for about 2 minutes. Add the rice and fry for approx. 1 min.
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Prepare the rice according to the instructions on the package, with the stock and the water. Add the cream after 15 minutes.
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In the meantime, defrost the spinach according to the packaging. Chop the nuts coarsely. Spoon the spinach, nuts and cheese through the rice and heat through and through.
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Season the risotto with salt and pepper. Serve the risotto with the cheese.
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Nutrition
690Calories
Sodium35% DV840mg
Fat60% DV39g
Protein48% DV24g
Carbs19% DV58g
Fiber20% DV5g
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